Cottage Cheese Frittata – Two Peas & Their Pod

This Cottage Cheese Frittata recipe is one of my favorite recipes to make for a healthy breakfast, brunch, lunch, or even a light dinner. It’s nutritious, delicious, and satisfying. Plus, it’s super easy to make and the leftovers are a lifesaver.

It’s the perfect recipe for getting in extra veggies and I love that it is made with cottage cheese. I think cottage cheese is a very underrated food. I LOVE it and always have it in the fridge. If you don’t love it, please give it a try, especially in this frittata recipe. The cottage cheese adds a big boost of protein and makes the frittata super creamy. It’s SO good!

I like to use a variety of vegetables: onion, spinach, mushrooms, red bell pepper, and asparagus, but you can use your favorite veggies. This is a great to make whenever you need to use up whatever veggies you have in the fridge or garden.

Frittata Ingredients

• Olive oil– for sautéing the veggies!
• Vegetables– onion, mushrooms, asparagus, red bell pepper, and spinach. Of course, you can use a mix of your favorite veggies.
• Garlic– adds great flavor.
• Eggs– use large eggs.
• Cottage cheese– you can use whole milk, 2% or fat free cottage cheese. Good Culture is my favorite brand.
• Parmesan Cheese– use freshly grated Parmesan. It adds a cheesy, salty kick! If you want to mix up the cheese feta, mozzarella, goat cheese, cheddar, fontina, and havarti are all good options. You can even do a mix of cheeses.
• Basil– the perfect finishing touch to the frittata.
• Chives– for garnish!

How to Make Cottage Cheese Frittata

• Preheat the oven to 375 degrees F.
• In a 10-inch oven safe skillet, heat the oil over medium-high heat. Add the onion, mushrooms, asparagus, and red pepper. Cook until veggies are tender, about 4 minutes, stirring occasionally. Add the spinach and garlic and cook for 1 minute or until spinach is wilted. Season with salt and pepper and turn off the heat.

• In a large bowl, whisk together the eggs, cottage cheese, Parmesan cheese, and a little salt and pepper.
• Pour the egg mixture over the cooked veggies in the skillet. Top with the basil. Turn the heat to medium and cook for 1 minute to let the bottom set up.
• Place the skillet in the oven and cook until the frittata is set, about 12 to 15 minutes. Be careful not to over-bake or the frittata can become rubbery. You want to cook frittata until the eggs are just set.
• Remove from the oven and garnish with freshly chopped chives and Parmesan cheese. Cut the frittata into wedges and serve warm.

Serving Suggestions

The frittata is filling on it’s own, but if you want to serve a bigger meal, here are some suggestions.

How to Store

This is a great recipe for meal prep because the leftovers are great!

Store the cooled frittata in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.

You can also freeze the frittata for up to 3 months. Thaw in the fridge overnight reheat in the oven. After freezing, I recommend reheating in a 350°F oven instead of the microwave because the frittata will have extra moisture and will have a rubbery texture if reheated in the microwave.

More Egg Recipes

Breakfast/Brunch

Cottage Cheese Frittata

This easy vegetable frittata recipe is made with cottage cheese which makes the frittata super creamy and adds a big boost of protein. Enjoy for breakfast, brunch, lunch or a light dinner!

• 1 tablespoon olive oil
• 1/3 cup diced red onion
• 1 cup sliced mushrooms
• 1/2 cup chopped asparagus
• 1/2 cup chopped red bell pepper
• 1 1/2 cups packed spinach leaves
• 2 garlic cloves, minced
• Kosher salt and black pepper, to taste
• 10 large eggs
• 3/4 cup cottage cheese
• 1/2 cup Parmesan grated Parmesan cheese
• 2 tablespoons freshly chopped fresh basil
• Freshly chopped chives and extra Parmesan cheese, for garnish

• Preheat the oven to 375 degrees F.

• In a 10-inch oven safe skillet, heat the oil over medium-high heat. Add the onion, mushrooms, asparagus, and red pepper. Cook until veggies are tender, about 4 minutes, stirring occasionally. Add the spinach and garlic and cook for 1 minute or until spinach is wilted. Season with salt and pepper and turn off the heat.

• In a large bowl, whisk together the eggs, cottage cheese, Parmesan cheese, and a little salt and pepper.

• Pour the egg mixture over the cooked veggies in the skillet. Top with the basil. Turn the heat to medium and cook for 1 minute to let the bottom set up.

• Place the skillet in the oven and cook until the frittata is set, about 12 to 15 minutes. Be careful not to over-bake or the frittata can become rubbery. You want to cook frittata until the eggs are just set.

• Remove from the oven and garnish with freshly chopped chives and Parmesan cheese. Cut the frittata into wedges and serve warm.

Store leftovers in the fridge for up to 3 days. You can also freeze the frittata for up to 3 months. 

Calories: 200kcal, Carbohydrates: 5g, Protein: 16g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 285mg, Sodium: 340mg, Potassium: 280mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1597IU, Vitamin C: 19mg, Calcium: 149mg, Iron: 2mg

Keywords cottage cheese, eggs, frittata

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod